Kalamari s špargo

15. april 2009 ob 12:55 | Črt Butul |

V letošnji »APRIL - MESEC ŠPARGE« prinašamo dobrote, ki izžarevajo naš temperament. Sprehodite se z nami med vonji in okusi, sprehodite se od morja do oljčnikov, od oljčnikov do vinogradov, od vinogradov do travnikov, od travnikov do vrtov.

KALAMARI POLNJENI S KUSKUSOM IN DIVJIMI ŠPARGLJI

Sestavine:
1 kg večjih kalamarov,15 dag divjih špargljev , šopek svežih zelišč, peteršilj, česen, poper, sol, 15 dag kuskusa,

Priprava:
Kuskus skuhamo po navodilih, po okusu začinimo. Ohlajenega zmešamo z divjimi šaprglji, ki smo jih prej malo podušili na oljčnem olju . Dodamo zelišča in začimbe. Očiščene kalamare napolnimo s tako pripravljeno maso in zavijemo v prozorno folijo. Kuhamo jih nad soparo približno 15 minut. Ohladimo in nato narežemo na 1,5 cm široke rezine. Če so kalamari manjši, jih pustimo kar cele. Postrežemo jih na zelenjavni podlagi. Za prilogo dodamo eno od špargelj vin, ki so bila letos izbrana kot vina, ki se najbolje podajo k špargljevim jedem.

Tatjana Butul

Komentarji - 14 x komentirano

klemen pravi:
15. april, 2009 ob 14:04
Je prava ura za kosilo …. Kaj lahko pridem ??
Rajko pravi:
15. april, 2009 ob 15:45
A te lahko najmem za kakšen catering?
Turek pravi:
15. april, 2009 ob 16:18
Uau!
Tatjana pravi:
15. april, 2009 ob 18:08
Rajko - vse se lahko dogovorimo …
Lada pravi:
15. april, 2009 ob 19:09
Še preden sem videla podpis pod recept, sem vedela, kje so to lahko skuhali. V Tatjanini kuhinji, narezano s Črtovim nožem. Čestitke obema! Japonci so zeleni od zavisti!
Carlos Contreras pravi:
17. april, 2009 ob 2:22
In kakšna sveža zelišča predlagate?
Tatjana pravi:
19. april, 2009 ob 12:40
Sesekljan peteršilj, malo drobnjaka, vejica šetraja…….
Carlos Contreras pravi:
19. april, 2009 ob 22:17
Aha, bomo probali. Hvala lepa.
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